Preheat the oven to 400 degrees. Wash the potatoes well and prick the skins a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until they’re tender all the way through. Cooking time will depend on the size and thickness of your potatoes. Check doneness by piercing the largest potato with a fork.
Meanwhile prepare the rest of the ingredients. Slice the bacon into small pieces and cook in a skillet over medium heat until brown and crispy. Drain on a paper towel lined plate. Slice the green onions and shred the cheese. In a small bowl combine the vegetable oil, garlic powder, and smoked paprika.
Once the potatoes are cooked, use a small dish towel to help hold the hot potatoes as you cut them in half. Use a spoon to scoop out the insides of the potatoes, leaving about 1/4 inch of potato attached to each skin. Save the scooped out potato for another use.
Line a baking sheet with foil. Place each scooped out potato on the baking sheet. Brush the seasoned oil over the surface of the potatoes. Use any left over residual oil on the brush to lightly coat the outside (peel side) surface of the potatoes. Sprinkle liberally with salt. Move the baking sheet to the oven and bake for an additional 15 minutes at 400 degrees to allow the potatoes to crisp up.
Once the potatoes have crisped and are lightly golden brown on the edges, sprinkle the shredded cheese over top. Return to the oven for 1-2 minutes or until the cheese is melted. Take the potatoes back out and top with a dollop of sour cream, crumbled bacon, sliced green onions, or any other ingredient that you’d like.